And of course we made sure nobody would be killed by our jam, bravely tasting ourselves on toasted sourdough.

Rolling out the pastry wasn’t too bad, despite all the extra sugar making it sticky. We made sure to spray and flour the pans to make sure they came out.

Cooking three trays at once, with two different fillings was tricksy. The lemon curd ones seem to take much longer, and we ended up with times between 18 and 24 minutes, and even then some of the lemon curd ones were flimsy and they ended up going back in the oven after cooling. To be honest it might warrant blind baking for lemon curd in the future — which might be considered too much effort just for some tarts!